Creamy Loaded Potato Soup

Potato soup is one of those dinners I’ve made so many times that I really don’t measure much anymore. A glop of butter here...a little more salt and pepper there...you know how it goes.

I usually start by cooking a few pieces of bacon right in the bottom of my soup pot. I take the bacon out once it’s crispy, but I leave all that bacon grease behind. That’s where the good stuff starts.

The carrots, celery and onion cook right in the bacon grease before I add the potatoes. A little butter and flour help thicken the broth, and then I mash some of the potatoes right in the pot before adding heavy whipping cream at the end.

We top ours with crumbled bacon, shredded cheddar and green onions. It’s simple, creamy, filling...and exactly the kind of dinner I want when the weather starts cooling down.

Why You'll Love This Recipe

• Made in one pot

• Uses simple, everyday ingredients

• Bacon grease adds so much flavor

• Thick and creamy without being complicated

• Mashing some of the potatoes makes it even creamier

• Perfect for a cozy fall or winter dinner

• Loaded with bacon, cheddar and green onions

  
  

What You'll Need

• Large soup pot or Dutch oven

• Cutting board

• Sharp knife

• Wooden spoon

• Potato masher

• Measuring cups and spoons

• Slotted spoon or tongs for removing the bacon

Ingredients

• 5–6 slices bacon

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 5–6 medium potatoes, peeled and chopped

• 2 tablespoons butter

• ¼ cup all-purpose flour

• 4 cups chicken broth, plus more if needed

• 1 cup heavy whipping cream

• Salt, to taste

• Plenty of freshly ground black pepper

• For Topping

• Cooked bacon, crumbled

• Shredded cheddar cheese

• Sliced green onions

  
  

How to Make Creamy Loaded Potato Soup

1. Cook the bacon.

Add the bacon to a large soup pot or Dutch oven and cook over medium heat until crispy.

Remove the bacon from the pot and set it aside. Don't drain the bacon grease. We're using that to cook the vegetables.

2. Cook the vegetables.

Add the onion, carrots and celery directly to the bacon grease.

Cook over medium heat, stirring occasionally, until the vegetables begin to soften.

3. Add the potatoes.

Add the chopped potatoes to the pot.

Season generously with salt and black pepper, then toss everything together so the potatoes are coated in all that bacon flavor.

Cook for about 5 minutes, stirring occasionally.

4. Add the butter and flour.

Add the butter...or what I usually call a good glop.

Once the butter has melted, sprinkle the flour over the vegetables and potatoes. Stir well so everything is coated.

Let the flour cook for about 1–2 minutes.

5. Add the chicken broth.

Slowly pour in the chicken broth while stirring.

Bring the soup to a gentle boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes depending on the size of your potatoes.

6. Mash some of the potatoes.

Once the potatoes are tender, use a potato masher right in the pot to mash some of them.

Don't mash them all. You want to thicken the soup while still leaving plenty of potato chunks.

7. Add the cream.

During the last 5–8 minutes of cooking, stir in the heavy whipping cream.

Let everything heat through without bringing it to a hard boil.

Taste and add more salt and black pepper if needed.

8. Load it up.

Crumble the reserved bacon.

Ladle the soup into bowls and top with:

Crumbled bacon

Shredded cheddar cheese

Sliced green onions

Serve hot.

Make It Your Own

Like most of my recipes, this one doesn't have to be exact.

Want it thicker? Mash a few more potatoes.

Prefer a thinner soup? Add a splash more chicken broth.

Love cheese? Stir a handful of shredded cheddar directly into the soup before serving.

And if you already have bacon grease saved in the refrigerator, you can skip cooking the bacon first and start with about 4 tablespoons of bacon grease. Although...then you're missing the bacon for the top, and I'm not sure I'm willing to make that sacrifice.

Storage & Leftovers

Let leftover potato soup cool before transferring it to an airtight container.

Store it in the refrigerator for 3–4 days.

Reheat gently on the stovetop over medium-low heat or in the microwave. The soup will thicken as it sits, so add a splash of chicken broth or cream if needed.

I don't love freezing creamy potato soup because potatoes and cream can change texture once frozen and reheated. This is one I'd make fresh and enjoy the leftovers over the next few days.

Frequently Asked Questions

What makes potato soup thicker?

This recipe gets its thickness in two ways. The flour helps thicken the chicken broth, and mashing some of the cooked potatoes directly in the pot makes the soup even thicker and creamier.

Do I have to peel the potatoes?

No. I usually peel mine, but you can leave the skins on if you prefer. Just scrub the potatoes well before chopping them.

What kind of potatoes are best for potato soup?

Russet potatoes are great if you like a thick, creamy soup because they break down easily. Yukon Gold potatoes also work well and hold their shape a little better.

Can I make potato soup without bacon grease?

Yes. You can use butter instead, but the bacon grease adds a lot of flavor to this recipe.

Can I make the soup ahead of time?

Absolutely. Potato soup is great the next day. It will thicken in the refrigerator, so just add a little chicken broth or cream while reheating if needed.

Complete the Meal

• Rosemary Garlic Bread

• Simple Arugula Salad

A Few Final Thoughts

There isn't anything fancy about this potato soup...and that's exactly why I love it.

Bacon, potatoes, vegetables, chicken broth and a little cream turn into one seriously cozy pot of soup. And once you add the crumbled bacon, cheddar and green onions on top...it's hard to beat.

This is the kind of recipe I make from memory, so finally getting it written down might be as helpful for me as it is for you.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.